Asparagus Cannelloni with Spinach
Asparagus Cannelloni with Spinach - Great noodle rolls for the whole family, covered in a creamy spinach sauce
Healthy, because
Even smarter
Nutritional values
Asparagus and spinach provide both children and adults with almost a third of the daily target of iron and fiber. The low-fat cream cheese provides protein, which is important as a building material for cells, muscles, and messenger substances.
It takes time, but brings even more minerals and flavor if you boil the asparagus peels in 500 millilitres of water, measure 300 millilitres of it and use this asparagus boiling water for the sauce of the Asparagus Cannelloni recipe. If you love the combination of asparagus and spinach as much as we do, then you should also try our Omelette with Spinach and Asparagus.
(Percentage of daily recommendation)
| Calorie | 483 cal. | (23 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 176 μg | (59 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 838 mg | (21 %) | ||
| Calcium | 406 mg | (41 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 147 mg | |||
| Cholesterol | 62 mg |
Ingredients
- Ingredients
- 1 lb green Asparagus
- 1 lb white Asparagus (thin spears)
- 6 ozs cannellini beans (about 16-17 pieces)
- 7 ozs Spinach
- 3 Tbsps butter (about 40 grams)
- 1 heaping Tbsp Pastry flour
- 1 ½ cups
- salt
- peppers
- Nutmeg
- 6 ozs Cream cheese (13% fat)
Kitchen utensils
Preparation steps
Rinse the asparagus and cut off the tough ends. Peel just the lower thirds of green asparagus and peel white asparagus completely.
Trim all asparagus spears the same length as the cannelloni.
Soak the cannelloni in hot water to make them pliable. Insert 2-3 asparagus spears carefully into each cannelloni and reserve the rest.
Rinse spinach thoroughly, drain well, remove tough stems and finely chop leaves.
Melt 2 tablespoons butter (30 grams) (approximately 1 ounce) in a pot. Add the flour and cook, whisking, for 1-2 minutes.
Pour in 300 ml (approximately 1 1/4 cup) water and the milk and bring to a boil, stirring constantly. Simmer over low heat, stirring, until thickened, 2-3 minutes.
Season with salt, pepper and freshly grated nutmeg. Mix in the cream cheese and spinach.
Brush a large baking dish (about 30 x 21 cm) (approximately 12 x 8 inches) with the remaining butter. Spread some sauce over the bottom of the dish, then add alternating layers of cannelloni and reserved asparagus spears.
Spread some sauce on each layer and cover the top completely with the rest of the sauce. Bake the cannelloni in preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) until bubbling and golden on top, about 45 minutes. Let cool slightly before serving.
